COLORS CANDY CANE RECIPES
CANDY CANE COOKIES I RECIPE | ALLRECIPES
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
- Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
- Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).
Nutrition Facts : Calories 287.3 calories, CarbohydrateContent 30.4 g, CholesterolContent 35.8 mg, FatContent 16.9 g, FiberContent 0.7 g, ProteinContent 3.3 g, SaturatedFatContent 7.2 g, SodiumContent 254.8 mg, SugarContent 10.4 g
CANDY CANE SWIRL FUDGE | BETTER HOMES & GARDENS
It only takes 15 minutes to prep this festive holiday fudge recipe. Use gel food coloring instead of liquid food coloring for the most vibrant color.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Yield 2 1/2 pounds
Number Of Ingredients 5
Steps:
- Line an 8-inch square baking pan with foil, extending foil over edges. Butter foil.
- In a heavy medium saucepan combine 1 package white baking chips and 2/3 cup of the sweetened condensed milk. Heat and stir over medium-low just until melted and smooth. In a second pan, repeat with the remaining package white baking chips and 2/3 cup sweetened condensed milk. Stir peppermint extract and food coloring into one of the mixtures until bright red. Remove both mixtures from heat.
- Alternate adding spoonfuls of red and white mixtures to prepared pan. Spread mixtures evenly; using a butter knife, swirl mixtures together until marbled. If desired, sprinkle with crushed candies. Cover and chill about 2 hours or until firm. Use foil to lift out uncut fudge. Cut into pieces.
Nutrition Facts : Calories 130 calories, CarbohydrateContent 17 g, CholesterolContent 10 mg, FatContent 7 g, ProteinContent 2 g, SaturatedFatContent 6 g, SodiumContent 41 mg, SugarContent 17 g
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Reviews 5
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- Bake the cookies until set and lightly golden on the bottom, about 10 minutes. Let the cookies cool completely on the baking sheets. Repeat the shaping and baking steps with the remaining plain and green dough.
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HOMEMADE CANDY CANES RECIPE: HOW TO MAKE IT
Try making these candy canes during the holidays. They will look extra special hanging on your Christmas tree. —Taste of Home Test Kitchen
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Reviews 4.5
Total Time 50 minutes
Category Desserts
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Reviews 4.5
Total Time 50 minutes
Category Desserts
Calories 110 calories per serving
- Grease two baking sheets with butter; set aside. In a large saucepan, bring the sugar, water, corn syrup and cream of tartar to a boil. Cook, without stirring, until a candy thermometer reads 280° (soft-crack stage)., Remove from the heat; stir in extract and food coloring. Immediately pour onto prepared pans in eight 8-in. strips. Let stand just until cool enough to handle, about 1-2 minutes., Working quickly, roll each strip into a 10-in. log. Cut each into two 5-in. lengths. Curve the top of each to form the handle of a cane. Cool completely. Store in an airtight container.
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- Bake 8 to 9 minutes or until cookies are set and edges just begin to brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.
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CANDY CANE COOKIES RECIPE - HOW TO MAKE CANDY CANE COOKIES
Candy cane cookies are made with a classic shortbread cookie dough, seasoned with a bit of peppermint and vanilla extract. They're the sweetest Christmas treat!
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Reviews 4
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Reviews 4
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Category Christmas, baking, comfort food, dessert, snack
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- Place the softened butter and sugar in a large bowl (or the bowl of a stand mixer). With a hand mixer (or stand mixer with a paddle attachment) on medium speed, beat until light and fluffy, 2-3 minutes. Add the egg, vanilla and peppermint extract and mix well to combine. Add the flour 1 cup at a time, mixing on low to combine completely in between each addition. Scrape the bottom and sides of the bowl as needed. Remove half of the dough from the bowl and form into a disc shape, about 1-inch thick. Wrap tightly with plastic wrap and refrigerate for 1 hour (or overnight). Place the red food coloring in the bowl with the remaining dough. Mix on low to incorporate the coloring into the dough fully (add more food coloring until you reach your desired shade of red). Remove the red dough from the bowl, knead it a few times on a clean surface to incorporate all of the coloring completely, and form into a disc shape, about 1-inch thick. Wrap tightly with plastic wrap and refrigerate for 1 hour. Line 2 large baking sheets with parchment paper. Preheat the oven to 375°F. Unwrap both pieces of dough and pinch off 1/2-tablespoonful pieces of each color. With the palm of your hand, roll each dough ball on a clean surface into a 5-inch long rope. (It’s best to roll all of the white dough in one spot on your counter, and all of the red dough in another spot, so that the white pieces don’t pick up any red dough left on the surface.) Place the ropes side by side and twist, pinching the tops and bottoms to stick together. Carefully transfer to the sheet trays and form into a candy cane shape. Continue to roll, twist and form all of the cookies. (If the dough starts to get too sticky, or difficult to roll without breaking, re-wrap it in plastic wrap and pop it back in the fridge for 15 minutes to firm up again). Bakes the cookies 12 minutes, or just until the white dough looks lightly golden. If decorating with crushed candy canes, sprinkle as soon as they come out of the oven. Let cool completely on the baking sheets. Store in an air-tight container in a single layer, between sheets of parchment paper, for up to 1 week at room temperature.
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